Pellet Pork Butt.....

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Barefootdog

Fire Starter
Original poster
Mar 22, 2022
39
70
Eugene, Or
Christmas Butt 2.jpg

Pulled at 22.5 hours....Low and slow. Full smoke unwrapped to an interior temp of 198 degrees.

Blended 100% plum, 100% Hickory, 100% Almond and 100% Royal Oak Charcoal.

Nice color and bark for a pellet smoker.......Pit Boss Brunswick.
 
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Dinner 3 this afternoon........Going to pull it in front of the dinner guests (my god that sounds terrible). I'll do glamor shot at that time.

I've changed up how I use the pellet smoker and my method. Seems to have overcome some of the assumed problems with a pellet box. Still working on it.......
 
Wow that looks right nice! 22.5 hours? My attention span is 100% less than that. How much that thing weigh?
 
No injection. Salt, pepper and minimal commercial rub. In the frig overnight. In the preheated smoker at 12 noon yesterday (35 degrees internal). 210 degrees till 7 this AM (174 internal) then 279 then 300 till 10:20 (internal 198-200). No wrap for the entire cook. Took forever to get through the stall 210. That's Ok I got to sleep for 5 hours.

Smoke tubes large and small filled with hickory and charcoal till 140 degrees.

10# butt to start....
 
Dinner 3 this afternoon........Going to pull it in front of the dinner guests (my god that sounds terrible). I'll do glamor shot at that time.

I've changed up how I use the pellet smoker and my method. Seems to have overcome some of the assumed problems with a pellet box. Still working on it.......
Love to hear your technique on the pellet smoker.
 
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